Crisp Apple Crackers

Flackers anyone?!  These very crisp crackers are a hybrid of a popular brand of crackers on the market.   Serve with your favorite cheese, cashew cheese is my favorite.  For cashew cheese see the Probiotic NY-Style Non-Dairy Cheesecake recipe for how to make your own or purchase this brand in your area.  Add any herbs and spices you like to your cashew cheese once it is done fermenting.

They are simple to make at home and this recipe uses apple and raisins (traditionally a no-no on low carb diets) to add interest.  They can of course be made without either but it makes them more irresistible!  And these crackers are made in a dehydrator so all the heart healthy omega 3 oils are intact because they are not over heated.  Please see the notes for a comparison of the nutritional information for several different types of these crackers.

Crisp Apple Crackers
Nutrition Information
  • Serves: 26
  • Serving size: 1
  • Calories: 73
  • Fat: 5.3
  • Carbohydrates: 7.5
  • Fiber: 5.3
  • Protein: 3.2
Prep time: 
Cook time: 
Total time: 
  • 1 cup chia seeds
  • 1 cup flax seeds
  • 3 cups water
  • 1 honeycrisp apple (or apple of choice, optional)
  • ¼ cup raisins (optional)
  • 1 tbsp cinnamon (optional)
  • ⅛ tsp pink salt
  1. In two separate bowls combine 2 cups of water with the chia seeds and 1 cup of water with the flax seeds. Stir each then allow to sit and absorb water for 15 minutes.
  2. Add the raisins to a food processor (or finely chop by hand) until finely chopped. Grate the apple and add it to the raisins.
  3. Add the chia seeds, flax seeds, cinnamon and salt to the raisins and apples. Pulse until combined forming a gooey dough. A food processor is not necessary, simply combine in a bowl. To make Plain Chia and Flax Crisps combine just the soaked chia, flax and salt and decrease the time of dehydration.
  4. Spread into an even layer on two sheets in a dehydrator (use either Teflon sheets or parchment paper) and dehydrate at about 105°F for 8 hours, carefully flip the trays over onto a cutting board and score the drier side of each sheet into 13 sections, then flip over back onto the Teflon sheet or parchment paper so the gooey side is up and continue to dehydrate for another 8 hours. Break the crackers apart at the score lines, remove the Teflon or parchment paper and continue to dry for another 4-6 hours until crisp. NOTE: These may also be dehydrated in an oven on the lowest setting – just be sure to watch the time and follow the same procedure for scoring them – or break them apart as evenly as possible. Makes 26 large crisps. If the apple, raisins and cinnamon are omitted the recipe will make 20 crackers.
Net Carbs = 2.2g
SugarOH = 0g

With Raisins:
Calories: 73g Protein: 3.2g Carbs: 7.5g Net Carbs: 2.2g Fiber: 5.3g Fat: 5.3g SugarOH: 0g 26 servings

Without Raisins:
Calories: 68g Protein: 3.1g Carbs: 6.3g Net Carbs: 1g Fiber: 5.3g Fat: 5.2g SugarOH: 0g 26 servings

Calories: g Protein: 4g Carbs: 6.8g Net Carbs: 0.4g Fiber: 6.4g Fat: 6.8g SugarOH: 0g 20 servings

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